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INDONESIA
Tourism Reserch Journal
Published by Sekolah Tinggi Pariwisata Trisakti
ISSN : -     EISSN : 25989839     DOI : https://doi.org/10.30647
Core Subject : Education, Social, Engineering,
Education Social Sciences Transportation Other
TRJ Tourism Research Journal, ISSN 2598-9839 (online) is published twice a year in April and October by Program Studi Magister Pariwisata, Sekolah Tinggi Pariwisata Trisakti. TRJ Tourism Research Journal welcomes original manuscripts of scientific research result and actual case study, as well as ideas in tourism area.
Arjuna Subject : Umum - Umum
Articles 7 Documents
 1 
Search results for , issue "Vol 5 No 1 (2021): (TRJ) Tourism Research Journal" : 7 Documents clear
Promotion of Instagram and Purchase Intention: A Case of Beverage Business at Covid-19 Pandemic Fachrul Husain Habibie; Amalia Mustika; Heny Ratnaningtyas; Velicia Noveti
Jurnal Penelitian Pariwisata Vol 5 No 1 (2021): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v5i1.115

Abstract

This study aims to analyze the effect of Instagram promotion on buying interest at Yogo Living World. This study uses a descriptive correlational method with a quantitative approach. The unit of analysis in this study is Yogo Living World consumers with a sample size of 100 individuals using probability sampling techniques. This study uses a simple linear regression test. The results of the descriptive statistical test show that: (1) Instagram promotion is in the fairly interesting category with an average score of 3.81 and (2) purchase intention is in the fairly interesting category with an average score of 3.87. The coefficient of determination test results show that the promotion factor of Instagram has an effect of 74.1% on buying interest at Yogo Living World and the remaining 25.9% is influenced by other factors that are not examined. The t test shows that Instagram promotion has a significant effect on buying interest at Yogo Living World. The culinary business is promoted through social media, especially Instagram, which can describe product profiles ranging from taste, appearance and service through videos displayed on social media. In Instagram promotions, the hashtag indicator adds hashtag variations, the number of hashtags, and provides special promotions for customers who use hashtags. Keywords: Promotion of Instagram, Purchase Intention, Yogo Living World
Identifying Priorities for Marine Tourism Development at Tanggamus Regency, Lampung Fristi Bellia Annishia
Jurnal Penelitian Pariwisata Vol 5 No 1 (2021): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v5i1.109

Abstract

This research aims to determine priorities for the development of marine tourism in Tanggamus Regency. To obtain recommendation for priority for marine tourism development, this research focuses on three marine tourism destinations that managed by Tourism Awareness Group (Pokdarwis) together with Tanggamus Government, namely Kiluan Bay, Karang Putih Beach, and Muara Indah Tourism Park. Focus Group Discussions (FGD) as well as questionnaire were conducted with informants from Tourism, Culture, Youth and Sports Agency of Tanggamus Regency, and Pokdarwis representatives from management of the research location. This research uses Analytical Hierarchy Process (AHP) method, and the priority preferences for the development of marine tourism are assessed from the aspects of connectivity (C1), governments program support (C2), potential problems (C3), and potential value-added locations (C4). The results show indicators in each data cluster prioritize Kiluan Bay as the first priority to be developed. The results also recommend to increase tourism promotions in the airport area and optimizing the constructions of access roads (C1), synchronizing tourism development plans in the Regional Spatial Plan to the Lampung Province Medium-Long Term Development Plan and facilitating investors in the tourism sectors (C2), educating the public regarded the potential dangers of disasters (C3), supporting for accommodations, local communities attractions and culinary centers (C4). Keywords: Analytical Hierarchy Process, Marine Tourism, Priorities of Development.
Building The Potential of Permis and Rajik Villages as Ecotourism Villages in South Bangka Regency Julia Julia; Darman Saputra
Jurnal Penelitian Pariwisata Vol 5 No 1 (2021): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v5i1.111

Abstract

One of the villages that was developed as a tourist village is Permis Village and Rajik Village, South Bangka Regency, which are one of the villages that are members of the Fisheries, Plantation and Culture Cluster. Permis and Rajik Villages have development potential when viewed from a geographical and accessibility aspect. From a geographical aspect, Permis Village and Rajik Village are villages that are supported by the beach or the sea. From the aspect of accessibility, Permis Village and Rajik Village will be built a National Bridge connecting South Sumatra with Bangka. Based on this, this study aims to explore the potential for the development of Permis and Rajik Villages as local and cultural tourism villages based on studies of supply and demand aspects so that they are able to provide recommendations for future Village development. The approach used in this research is mixed methods, including qualitative methods to study supply aspects, community characteristics and policies, as well as quantitative methods to assess tourism demand aspects. The results showed that the Permis Village and the Rajik Village had the potential to be developed as local and cultural tourism villages. Keywords: Ecotourism, Community-Based Ecotourism, Permis Village, Rajik Village
The Effect of Personal Hygiene, Safety, Security and Health (K3) and Service Quality on Customer Satisfaction at Palinggihan Restaurant, Cirebon Emenina Tarigan; Vienna Artina Sembiring; Wijayanti Dewi Prabandari
Jurnal Penelitian Pariwisata Vol 5 No 1 (2021): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v5i1.114

Abstract

This study aims to determine Personal Hygiene, Safety, Security and Health (K3) and Service Quality on Customer Satisfaction at Palinggihan Restaurant Cirebon. The research method used is a quantitative method, with a descriptive approach. Sampling using accidental sampling technique. The number of respondents is 100 people. The results of this study were Personal Hygiene, Safety, Security and Health (K3) had no significant effect on customer satisfaction, while service quality had a significant effect on customer satisfaction. This is because consumers who come to the Palinggihan Cirebon Restaurant only visit no more than five times, so they don't care about Personal Hygiene, Safety, Security and Health (K3). The service procedures in the restaurant are carried out properly and correctly by the employees of the Palinggihan Cirebon Restaurant, namely greeting, placing guests, serving menu books, taking orders, serving food and drinks, billing system, thanking people and clearing the table. Suggestions from this research are (1) Restaurant owners need to plan Personal Hygiene, Safety, Security and Health (K3) training for their employees; (2) A manager or restaurant supervisor conducts morning briefing for employees to provide reports on yesterday's sales and favorite and upselling menus (offering menus to consumers). Keywords: Personal Hygiene, Safety, Security and Health (K3), Service Quality, Consumer Satisfaction
Public’s Perception of Halal Food Tourism at Speciality Restaurants in Bandung vindy melliany puspa; Pandu Hyangsewu
Jurnal Penelitian Pariwisata Vol 5 No 1 (2021): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v5i1.113

Abstract

This study aims to reveal the public’s perception and the management’s perspective about halal food tourism at speciality restaurants in Bandung. The background of this study is there are still many producers of food products that are not necessarily halal and are not yet certified by halal authorities (MUI) but they have claimed to be halal with the perception of their producers. This research uses a qualitative method. The results showed that some respondents still did not understand very well that related to the concept of halal food. All respondents agreed that the government and Indonesian Ulema Council (MUI) have a right to issue halal certificates. As for the potential for halal food in Indonesia, it is not evenly distributed, because only a few regions or certain tourist attractions have started to optimize the program. The strategy of developing halal food tourism in Indonesia can certainly be managed by the tourism sector because it is very closely related. The conclusion from this research is that there must be a halal food tourism model so that it can be used as a platform. Therefore, the role of government and society is needed to develop the potential for halal food tourism. Keywords: Halal Food Tourism, Public’s Perception, Speciality Restaurants
Hotel Interdepartmental Communication: A Case of F&B Service and Sales & Marketing at Mercure Bandung Nexa Musadad Musadad; Indria Angga Dianita; Pradipta Dirgantara
Jurnal Penelitian Pariwisata Vol 5 No 1 (2021): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v5i1.97

Abstract

This study sought to investigate the communication between the Food & Beverage Department and the Sales & Marketing Department at Mercure Bandung Nexa through the perspective of hotel interdepartmental communication. It was benefited from employing a qualitative method. The data collection was conducted through in-depth interviews with the managers of the two departments and field observations. The data collected was then analyzed and carried out through the elements of communication: people (sender and receiver), message, channel, noise, feedback, and effect. This study found that communication between the two departments goes well to keep the service excellent. Based on the analysis of the elements of communication, the only major obstacle is the sudden event that can disrupt the communication process. This result has brought discussion in the context of excellent service being delivered through the communication between the Food & Beverage Department and Sales & Marketing Department. However, this study is limited in the number of informants. More informants should be involved to gather more reliable and deeper data. After all, this study contributes to enriching the application of Interdepartmental Communication in organizations, especially in a hotel. Keywords: Interdepartmental Communication, F&B Service, Sales & Marketing
Onomastics and Branding for Culinary Tourism: Evidence Soto Traditional Culinary Tri Wiyana; IKG Bendesa; Roberto Tomahuw
Jurnal Penelitian Pariwisata Vol 5 No 1 (2021): (TRJ) Tourism Research Journal
Publisher : Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v5i1.108

Abstract

Soto is a traditional culinary dish that is one of Indonesian specialties whose ingredients consist mainly of meat, and vegetable broth. Every region in Indonesia has soto with different characteristics. This study aimed to research the extent to which the naming pattern, the consumer perceives the brand and how much it effects of sales culinary business culinary business in Delanggu District, Klaten Regency, Central Java, Indonesia. Respondents consisted of culinary soto traders and customer perception. Research methodology with qualitative methods by analyzing the naming of the identity of the place of business (onomastic). The next analysis is to integrate branding strategy in developing culinary business. The results of the study showed that the creative branding model for traditional culinary soto, which is how the behavior for making it, the presentation culinary model, and branding with identical names of the people who make it. This research provides an overview of the pattern of branding strategies for culinary endeavors. Culinary entrepreneurs must strive to attract customers with creative models and not ignore local wisdom from the region. Keywords: Traditional Culinary, Culinary Linguistics, Culinary Branding, Soto

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